Marlon Brando wasn’t the only Don. In Chicago, Don Julio is King.
If TRL equated to a bar circa June in Chicago, Don Julio Blanco would be the most requested video. Alas, TRL is no longer, but the light, agave expression with citrus notes continues to top the charts. Whether served on the rocks with a lime, blended in a traditional margarita, or served as a complementary spirit in a cocktail, tequila is a summer time favorite and Don Julio has captured the attention of Chicago bar-goers.
But what makes Don Julio different from, say, Patron Silver, or Gran Centenario?
Honestly, it all comes down to palate preference. Production methods, quality of ingredients and distillery history all factor into the overall brand experience, but what I love about Don Julio is its versatility and ability to seamlessly fuse into a variety of cocktails.
The Blanco Mojito is an interesting take on a classic. With the Blanco Sparkler, imbibers can experience the art of tequila and Champagne – yes, it works. And the Sage & Pineapple demonstrates how the Reposado can be combined with fresh ingredients and whipped up into a chic cocktail fit for a patio party or summer soiree.
For those who are accustomed to whiskey and bourbon, an easy transition to the tequila world and into the Don Julio portfolio is to enjoy the Añejo expression on the rocks. Golden-hued, oaken and full-flavored, the Añejo is slowly matured in American white oak barrels for 18 months. For true aficionados who are drawn to intricate flavors and deep, complex nuances, opt for the limited edition Don Julio 1942 (aged for at least two years) or the Don Julio Real (aged for at least three-five years).
Pop by some of our favorite spots for enjoying the Don:
Cheers!
